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Southwest Stuffed Chicken Recipe

"Our daughter served this tender chicken rolls to us a long time ago, and we've enjoyed them often since then," comments Alcy Thorne of Los Molinos, California. A zippy cheese filling gives them special flavor while a golden coating enhances their appearance.

TOTAL TIME: Prep: 15 min. Bake: 25 min.YIELD:6 servings

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)

6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks

2 cans (4 ounces each) chopped green chilies, drained

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

3/4 cup all-purpose flour

1/2 cup butter, melted

Directions

1.Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.

2. In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture.

3. Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks.
Yield: 6 servings.